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1
Heat oven to 350 degrees.
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2
Cook lasagna noodles to al dente, about 8 minutes.
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3
Drain noodles & hang to dry separately (so they do no stick to one another).
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4
Heat olive oil with garlic in a saucepan until garlic is fragrant & sizzling.
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5
Add thawed & drained frozen chopped spinach and cook for a few minutes.
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6
Remove spinach from heat and allow to cool.
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7
Mix together beaten egg, ricotta, goat cheese, 1/2 cup Parmesan or Romano cheese, 2 cups of mozzarella, cooled spinach & garlic and salt & pepper.
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8
Spread bottom of 9 x 13 inch baking dish with about 1/2 cup of tomato sauce.
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9
Lay down 3 lasagna noodles, lengthwise, next to each other but not overlapping.
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10
Spoon a third of the cheese/spinach mixture onto noodles and spread out onto noodles.
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11
Spoon 1/2- 3/4 cup of tomato sauce on top of cheese/spinach mixture.
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12
Repeat with another 2 layers of noodles, cheese/spinach mixture and sauce.
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13
On top of the fourth & final noodle layer, spoon out the rest of tomato sauce and top with remaining 1 cup of mozzarella and 1/4 cup of Parmesan or Romano.
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14
Bake in pre-heated oven, uncovered, for 40 minutes.
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15
Allow cooked lasagna to cool for 25 minutes before cutting and serving.
